Chilli Beans

Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

As children become older, they become more adventurous in their tastes. This is a very good spicy dish, based on a Mexican original. Eat it with pitta bread or tortillas, and a crisp green salad.


  • 175 g/6 oz/1 cup dried red kidney beans, pre-soaked
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 5 garlic cloves, crushed
  • 3 dried red chillies, broken up
  • 2 red peppers, cored, seeded and chopped
  • 1 can (400 g/14 oz) tomatoes seasoning
  • 2 tablespoons tomato purée/paste


    Drain the beans, then bring to the boil in fresh water and boil fiercely for ten minutes. Throw away the water. Heat the olive oil. Add the onions, garlic, chillies and red peppers. Cook for a minute or two, then add the beans and tomatoes and cover with 2 cm/1 inch water. Simmer for 1 hour, then add the seasoning and tomato purée/paste. If the beans are too thick, add a drop more water.